gunhaus
Well-Known Member
- Joined
- Mar 8, 2006
- Messages
- 719
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Good Morning;
So watcha think? Is beer science or magic? After long consideration, and considerable drinkin' thinkin' I have decided that no matter how scientific we try to make it; in the end beer - and indeed ALL cooking - is really just magic. I base this on some completely subjective and totally irrational observations.
First EVERYBODY knows that the very bestest beer is made by monks in secluded monasteries. God personally touches the selected monks on the forehead and from that point forward they are able to pee perfect beer for the rest of their lives. Biblical magic - but still magic!
This of course is the antithesis of what occurs when Satan touches the foreheads of Clydesdale's and from that point forward they pee the beverage in the red and white cans.
I developed a dry rub 30 plus years ago that I mix carefully and as consistently as possible. I have used a technique to make ribs for the same length of time that we follow carefully each time. And over the years my ribs have always come out the same wonderfully tender and delicious product - EXCEPT, for one batch several years ago that my son and I made, that was SO EXTREMELY EXCELLENT, that we considered preserving them as a work of high art rather than consuming them - Unfortunately we were so busy ravaging them like starved wolves that there was nothing left but bleached bones and a wisp of aromatic vapor. It was the same process, ingredients, EVERYTHING, but that ONE batch was so outstanding all others have paled in comparison since. One or more items in the recipe obviously possessed special magical qualities that gave us that one truly memorable batch. This is the food gods diddling with our psyche - magic.
I make a nice brown ale, that i have done for more than 20 years. It is a favorite in my house, and we always keep it on hand. It is an old friend I can brew in my sleep. And yet . . . A couple of years ago i made one batch, that was simply ambrosia! It possessed mystical properties of goodness and glory, and was simply the very best beer i have ever made. I did nothing different, numbers were all good. Same water i have used for decades. Same gear, technique, everything. And still, there has never been a better batch. Again, the brew gods were diddling with our minds.
I say: In the end ALL cooking, smoking, brewing, cheese making, and all the other fun consumable hobbies are more magic than science! After all, in the end it is all based on organic ingredients that we have NO control over. A special pig fattens just right on the just right blend of grains. The barley grows especially sweet with fat kernels this year. A higher sap content in the pecan wood in the smoker. And once in a while one of those extra special blends of super ingredients meant for the gods, or fairies, or elves of whatever slips through the cracks and into the hands of we mortals - and a singular totally incredible elixir ensues - MAGIC.
Just sayin'
So watcha think? Is beer science or magic? After long consideration, and considerable drinkin' thinkin' I have decided that no matter how scientific we try to make it; in the end beer - and indeed ALL cooking - is really just magic. I base this on some completely subjective and totally irrational observations.
First EVERYBODY knows that the very bestest beer is made by monks in secluded monasteries. God personally touches the selected monks on the forehead and from that point forward they are able to pee perfect beer for the rest of their lives. Biblical magic - but still magic!
This of course is the antithesis of what occurs when Satan touches the foreheads of Clydesdale's and from that point forward they pee the beverage in the red and white cans.
I developed a dry rub 30 plus years ago that I mix carefully and as consistently as possible. I have used a technique to make ribs for the same length of time that we follow carefully each time. And over the years my ribs have always come out the same wonderfully tender and delicious product - EXCEPT, for one batch several years ago that my son and I made, that was SO EXTREMELY EXCELLENT, that we considered preserving them as a work of high art rather than consuming them - Unfortunately we were so busy ravaging them like starved wolves that there was nothing left but bleached bones and a wisp of aromatic vapor. It was the same process, ingredients, EVERYTHING, but that ONE batch was so outstanding all others have paled in comparison since. One or more items in the recipe obviously possessed special magical qualities that gave us that one truly memorable batch. This is the food gods diddling with our psyche - magic.
I make a nice brown ale, that i have done for more than 20 years. It is a favorite in my house, and we always keep it on hand. It is an old friend I can brew in my sleep. And yet . . . A couple of years ago i made one batch, that was simply ambrosia! It possessed mystical properties of goodness and glory, and was simply the very best beer i have ever made. I did nothing different, numbers were all good. Same water i have used for decades. Same gear, technique, everything. And still, there has never been a better batch. Again, the brew gods were diddling with our minds.
I say: In the end ALL cooking, smoking, brewing, cheese making, and all the other fun consumable hobbies are more magic than science! After all, in the end it is all based on organic ingredients that we have NO control over. A special pig fattens just right on the just right blend of grains. The barley grows especially sweet with fat kernels this year. A higher sap content in the pecan wood in the smoker. And once in a while one of those extra special blends of super ingredients meant for the gods, or fairies, or elves of whatever slips through the cracks and into the hands of we mortals - and a singular totally incredible elixir ensues - MAGIC.
Just sayin'
